Inspection Information:
Facility Type: | Restaurant |
Inspection type: | Routine |
Inspection date: | November 15, 2010 |
Number of critical violations: | 1 |
Number of non-critical violations: | 1 |
Follow-up Required: | No |
Violations:
A summary of the violations found during the inspection are listed below.
Code | Description / Observation / Corrective Action |
109 | Critical Other (Specify) Observation: The harvesting tags are not being saved for the shellfish. Corrective Action: The harvesting tags for the shellfish must be saved for up to one year and must be available on EHO,s request. |
113 | Repeat Improper Sanitary Facilities Observation: No paper towel available on the front bar sink. Corrective Action: The front bar hand sink must be provided with the paper towel dispenser. |
Comments:
General observations:
1. The dishwasher is sanitizing at >50 ppm chlorine concentration. The sanitizer concentration logs are being maintained for the dishwasher.
2. The sanitizer dispenser is dispensing >200 ppm quat sanitizer solution.
3. All the temperatures are meeting health requirements.
4. The ice cream scoop is being washed/rinsed in the running water after each use.
5. The hand washing stations in the kitchen are equipped with the soap and paper towel.